Blueberry topping for biscuit is treat at breakfast

Can you ever get enough blueberries during the summer? If you’re like me, the answer is no. Why even try to limit yourself?

Summer blueberries are plump, satisfying and wholesome. Local berries, which are coming to markets soon, are so much juicier than imported crops that you’ll want to experience the delicious difference. Depending on where you live, you should be seeing homegrown blueberries now through August or early September.

Of the seasonal berries, such as strawberries, raspberries and blackberries, I prefer blueberries for baking.

The texture holds up to oven heat better than that of other berries. Blueberry pancakes, muffins, scones and biscuits deliver marvelous bits of sweet, fruity flavor that burst in the mouth.

Although you probably have favorite blueberry recipes you’re eager to make, I suggest adding this recipe for a blueberry biscuit breakfast to your repertoire.

It consists of baking-powder biscuits packed with berries, a ricotta cheese filling and blueberry sauce topping. It makes a delightful entree for a weekend brunch.

To get a head start, bake the biscuits in advance and freeze. Defrost the biscuits at room temperature and heat in a 350-degree oven for 5 minutes. Make the sauce a day in advance and refrigerate. Heat the sauce briefly in the microwave or on the stove before serving.

Blueberry biscuit breakfast

1 cup flour

teaspoon salt

2 teaspoons baking powder

2 tablespoons sugar

4 tablespoons butter, cut in small pieces

⅓ to cup milk

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